Sheet Pan Flank Steak with Garlic Roasted Potatoes Recipe

If you’re craving a hearty, mouthwatering dinner that comes together with minimal fuss and maximum flavor, look no further than Sheet Pan Flank Steak with Garlic Roasted Potatoes. This colorful, all-in-one meal features tender steak, crisp-tender veggies, and those irresistible garlicky potatoes—all roasted together to create the kind of meal you’ll want on repeat.

Ingredients You’ll Need

The best part about Sheet Pan Flank Steak with Garlic Roasted Potatoes is how a handful of everyday ingredients come together to create layers of flavor and texture. Each element—steak, potatoes, veggies, and aromatics—brings something special, making this a balanced, crave-worthy dish.

• Flank Steak (2 pounds): This cut is lean, flavorful, and cooks quickly—just slice against the grain for top tenderness.
• Small Red Potatoes (2 pounds): Boiled first for a creamy center, then roasted so you get golden, crisp exteriors.
• Broccoli (2 cups): Adds a pop of green and soaks up all those delicious seasonings and juices as it roasts.
• Medium Onion (1, sliced): Caramelizes as it cooks, infusing sweetness that balances the robust steak flavor.
• Red Pepper (1, cubed): Offers juicy bursts and beautiful color to the sheet pan.
• Garlic (4 cloves, finely chopped): Bold garlic flavor weaves through both the steak and potatoes for unmistakable aroma and zing.
• Olive Oil (1/4 cup): Helps everything brown beautifully and keeps the steak juicier.
• Ground Cumin (1–2 tablespoons): Earthy and fragrant, this spice wakes up the whole pan—add more for extra warmth.
• Dried Oregano (1 tablespoon): Offers herby depth that pairs perfectly with steak and veggies.
• Salt and Pepper (to taste): The foundation for everything—season generously!

Variations

This sheet pan dinner practically invites you to put your own spin on it—whether you’re working with what’s in the fridge, feeding special diets, or just craving a little change. Try these tweaks to make Sheet Pan Flank Steak with Garlic Roasted Potatoes your own!

• Swap the Veggies: Substitute broccoli and peppers for asparagus, zucchini, mushrooms, or whatever roast-friendly vegetables you love.
• Add a Kick: Sprinkle the steak or potatoes with smoked paprika or a pinch of red pepper flakes for extra heat and depth.
• Use a Different Protein: This recipe works deliciously with chicken breast, boneless pork chops, or even salmon if you prefer.
• Try Sweet Potatoes: Replace red potatoes with cubed sweet potato for a sweeter twist and boost of color.

How to Make Sheet Pan Flank Steak with Garlic Roasted Potatoes

Step 1: Prep Your Sheet Pan and Preheat the Oven

Preheat your oven’s broiler to high and set the rack so the pan will sit just a few inches from the heating element. Line your sheet pan with foil or generously coat it with cooking spray or olive oil for easy cleanup and beautiful browning.

Step 2: Boil the Potatoes

Bring a pot of salted water to a boil and cook your halved or whole small red potatoes for around 20 minutes, until just fork-tender. This step ensures those garlic roasted potatoes turn out fluffy inside and perfectly golden outside during roasting.

Step 3: Mix Veggies and Seasonings

In a large bowl, stir together 2 chopped garlic cloves, the olive oil, ground cumin, dried oregano, and a generous pinch each of salt and pepper. Toss the broccoli, sliced onions, red peppers, and parboiled potatoes into the bowl, coating everything thoroughly in that savory mixture.

Step 4: Arrange Veggies and Steak on the Sheet Pan

Spread out your seasoned veggies and potatoes in a single, even layer on the sheet pan. Slice the flank steak thinly against the grain, season with the remaining garlic, salt, and pepper, then nestle the pieces right on top of the vegetable medley.

Step 5: Broil to Perfection

Broil everything under high heat for 5–7 minutes, then flip the steak slices and gently toss the potatoes and veggies. Return to the broiler for another 5–7 minutes until the steak reaches your preferred doneness and the potatoes are crisp and golden at the edges.

How to Serve Sheet Pan Flank Steak with Garlic Roasted Potatoes

Garnishes

For a fresh finish, a quick sprinkle of chopped fresh parsley or cilantro over the cooked steak and potatoes instantly brightens both the presentation and the flavor. If you’re feeling a little fancy, try a squeeze of lemon or a dusting of flaky sea salt to make those flavors truly pop.

Side Dishes

Sheet Pan Flank Steak with Garlic Roasted Potatoes is hearty enough to stand alone, but it also pairs beautifully with a crisp green salad, garlic bread for soaking up those pan juices, or even a little chimichurri for an herby, zingy kick. For a heartier meal, offer a side of rice or creamy polenta.

Creative Ways to Present

Serve straight from the sheet pan family-style for a relaxed, rustic feel, or arrange sliced steak and colorful veggies over a wooden board for a dinner party showstopper. For meal prep, portion the steak and potatoes into containers for easy, ready-to-heat lunches all week!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely before transferring to an airtight container. The sheet pan flank steak and potatoes will keep in the refrigerator for up to 3 days without losing their magic.

Freezing

Flank steak and garlic roasted potatoes can be frozen for up to 2 months. Slice steak and potatoes before freezing for faster reheating—just thaw overnight in the fridge when you’re ready for a quick meal.

Reheating

Reheat leftovers in a 375°F oven for 8–10 minutes to revive the potatoes’ crisp edges and keep the steak just right. Microwaving works in a pinch, but gentle oven reheating yields the best texture for both steak and potatoes.

FAQs

Final Thoughts

If you try just one new recipe this week, make it Sheet Pan Flank Steak with Garlic Roasted Potatoes. It’s the perfect blend of quick and comforting, delivering steakhouse flavors in a fraction of the time. I hope this easy, vibrant meal becomes a regular at your table—let me know how you make it your own!

Print